Wild Rice Onion Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
10

This delicious soup combines sliced onion sautéed in sweet butter and seasonings and gently simmered in beef broth with wild rice and port wine, topped with toasted baguette slices and grated Gruyère or Swiss cheese.

Ingredients

4 1⁄2 lb. onions, sliced thin
1⁄3 cup butter
1⁄4 cup sugar, optional
Salt and pepper, to taste
3 1⁄3 qt. beef broth
3 1⁄3 qt. cooked California wild rice
2 tbsp. Port wine
30 French baguette slices, lightly toasted
2 2⁄3 cup grated Gruyère or Swiss cheese

Steps

1. Sauté onions in butter over med. heat, until translucent, about 15 min., stirring frequently.

2. If desired, sprinkle with sugar. Continue cooking over med. heat until caramelized, approximately 45 min. Season with salt and pepper.

3. Add half the broth; simmer uncovered 15 min. Add remaining broth; simmer another 5 min. Add wild rice; simmer 5 min. Remove from heat and stir in wine.

5. To serve, top each serving with 3 bread slices; sprinkle with cheese. Run under broiler to melt cheese. Serve immediately.

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources